How to Prepare Tasty Suze's 7 Pepper Enchilada Sauce

Suze's 7 Pepper Enchilada Sauce. Making homemade enchilada sauce from scratch is healthy, DELICIOUS, cheap, and easy. It's also spicy, but this can be tempered a bit by adding fewer chipotle peppers. But what I love about this recipe is that it uses a WHOLE can of chipotle peppers and adobo, meaning you don't have to think of a use.

This Suiza Enchilada Sauce will transform your favorite Mexican entree. The next time you're whipping up a Mexican dinner at home, top things off with this zesty sauce that features tomatoes, cilantro, and hot peppers. We could eat enchiladas any day of the week. You can cook Suze's 7 Pepper Enchilada Sauce using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Suze's 7 Pepper Enchilada Sauce

1. Prepare 6 of dried, Ancho chile's.
2. Prepare 2 cup of chicken stock.
3. It's 6 of large, green bell peppers.
4. Prepare 3 of large, red bell peppers.
5. You need 4 of poblano chile's.
6. You need 3 of sweet, banana peppers.
7. Prepare 3 of Serrano chile's.
8. Prepare 3 of Chipotle peppers.
9. You need 3 of large tomatoes.
10. It's 2 of Spanish, onions (the big yellow ones).
11. You need 8 of large cloves, garlic.
12. You need 2 tsp of ground cumin.
13. It's 1 tbsp of ground coriander.
14. It's 1 tbsp of dried oregano.
15. Prepare 1 tbsp of kosher salt.
16. Prepare 2 tsp of black pepper.

Problem is, making a truly awesome homemade red enchilada A good red enchilada sauce recipe usually starts from dried chili peppers that need to be rehydrated. This homemade enchilada sauce can be served over enchiladas, stuffed pablano peppers, burritos, tacos, nachos and many other Mexican dishes. Making your own enchilada sauce is only slightly more difficult, but ever so much better. This is one of three videos walking you all Wisk until liquid is smooth (there will be pieces of peppers, obviously), allow to come back up to simmer.

Suze's 7 Pepper Enchilada Sauce instructions

1. Heat oven to 400°.
2. Place ancho chile's in a quart size measuring cup or heat resistant bowl. Heat chicken stock and pour over chile's to completely cover them. Place a small plate or saucer over them to keep them submerged. Set aside..
3. Place whole bell peppers, pobalanos, and banana peppers on a foil lined baking sheet and place in oven turning them as they begin to char on all sides. 10-15 minutes. Do this in batches until all peppers are done..
4. Once peppers are cool enough to handle, peel loose skin off peppers and remove all seeds/stems. Roughly chop into large (2-3") pieces and place in your largest stock pot..
5. Seed serrano peppers, and roughly chop remaining vegetables, adding all to pot with Chipotle peppers and garlic..
6. Remove the seeds from the ancho chile's and add them with their soaking liquid to pot. Cover and cook on high, stirring occasionally- until hot and bubbly..
7. Turn heat very low for a slow simmer. Stir in emaining ingredients. Cover and let simmer (slightly bubbling) for 3 hours, stirring every half hour so nothing burns to bottom of pot..
8. After 3 hours, check that all veggies are soft and mushy. If not, cook another hour. This long slow simmering is what develops and combines the flavors, and it is absolutely necessary!.
9. Prepare jars for canning..
10. Ladle sauce in batches into blender and blend until completely smooth. Pour into large bowl, then transfer pureed sauce back to pot..
11. Taste sauce for salt, heat and bitterness. Some peppers can be a little bitter. If this is the case, I'll add a 28oz can of tomato sauce or puree. Adjust salt and hot peppers to you liking. I usually keep it on the mild side as you can always add heat to whatever your main dish is..
12. Bring the sauce back to a boil; Ladle into prepared canning jars and seal with hot lids (I keep them soaking in hot water). Process 15 minutes if you like, but if jars are clean and everything is hot you shouldn't have to. Just screw the seals on tightly and let them cool..
13. Use for enchiladas, chile's relleno, or any meat or fish dish that needs a little mexican flavor. Great to give as a gift too!.

The idea is to add liquid slowly. The sauce doesn't just stop at enchiladas either. Enchilada sauce can be used for things like chicken enchilada soup, a quick marinade for poultry The sauce can also be customized for your preference of spice level. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping Got lazy and instead of making individual enchiladas, lined a large baking dish with corn.